Meat processing involves animal slaughter at facilities where the meat is to be sold or kept on-site for canning, cooking, curing, freezing, or making meat products. It also includes preparing byproducts such as lard, gelatine, or tallow.

Meat processing uses large quantities of water and generates wastewater which includes significant amounts of organic matter such as fat, blood, manure, hair, feathers, and bones. This wastewater can also contain disease-causing organisms, bacteria, parasite eggs, oil, grease, salt, nitrogen and ammonia compounds, phosphorus, and chlorine.

Air pollution generated by meat processing can include particulate matter, volatile organic compounds, and hazardous air pollutants. Other byproducts of meat processing include odors, noise, and solid waste for treatment or disposal.

The slaughtering, processing, and packaging of meat has long been associated with a high rate of accidents, injuries, and illnesses caused by handling bacteria or infected carcasses or tissues. Meat processing has a much higher injury and illness rate than the average U.S. factory. Because of the repetitive motion involved in meat processing, worker safety and health issues also include ergonomic concerns.

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